In a small bowl, dissolve 1 teaspoon of sugar and yeast packet in warm water. Let stand for 15-20 minutes, until the mixture is frothy.
In a large bowl, combine remaining sugar, flour, oil, salt, and yeast mixture. Stir well, until the dough is thoroughly combined and beginning to stiffen. We use the dough hook and our bigKitchenAid mixer for this step.
Cover the dough with a clean dish towel and allow it to rise for 30 minutes, until it has doubled in volume.
Preheat the oven to 425.
Dump the dough onto a well floured pizza stone or cookie sheet. Roll it into your preferred shape, and pre-bake it for 10 minutes at 425. This step is necessary to ensure that the crust is crispy in the center.
After the crust has pre-baked, cover it with sauce, toppings, and cheese, and bake it for another 10 minutes at 425.
*If you’re able to find rapid rise yeast, you can add it directly to the dry ingredients in step two, omitting step one all together. In that case, make sure your water is very hot, between 120-130 degrees, or whatever temperature is suggested on the yeast package.